Are the most expensive dermarollers really the best? Whatever they claim, all dermarollers are made in China and South Korea. The most expensive ones are often the worst. We are brand-independent and sell those rollers we found to offer the best value for money.

This man is 73 years old!

Dermaneedling pioneer Dr. Desmond (Des) Fernandes dermarolled his own face more than 50 times. The result: Skin that looks decades younger than his age, in spite of the South African sun. His results prove that dermaneedling is both long-term safe and effective. Recent YouTube interview with Dr. Fernandes so you can see that he really looks like that.

Designed and manufactured in our European facility. The only electronic dermaneedling device that does not cause microtearing, and the only machine that is fully digital, with digitally set needling depth.Derminator before and after photos

Homemade probiotic yogurt

The commercial probiotics capsules do not have the required amounts of friendly gut bacteria needed to repopulate your small intestine with Bifidobacteria, Lactobacillus and Saccharomyces. But there is a simple way of cheaply making your own powerful "living" kefir or yoghurt:

Take those capsules of probiotic cultures you have bought (ThreeLac, 5Lac etc.) and add them to a pint of any store bought organic whole milk "pro-biotic" yoghurt or kefir drink. verify that it is not pasteurized and that the label mentions "live active cultures". Only use glass or stainless containers. Metals and plastics seem to harm the bacteria. Take care not to use fluoridated of chlorinated water with any living lactobacillus cultures.

Heat up two quarts of heavy cream (containing less lactose than whole milk) to 80°C / 180 °F for a couple of minutes to destroy any undesirable bacteria.

As an alternative, you can also use skim milk, powdered milk, whole milk, regular homogenized milk and even some types of soy milk - just as long as there are enough milk sugars or added sugars to feed the good lactobacteria.

Then let it cool to room temperature. Thoroughly stir in the store-bought probiotic yoghurt and the probiotic supplements.

Pour the mixture into a sealable container and close it off. Keep the yoghurt mix lukewarm at around 44 °C / 112 °F for at least 12 to 48 hours - in a large thermos for example. For best results, start incubating your brew at room temperature and increase the temperature gradually to 44 °C / 112 °F. This procedure is of course a lot easier with a yoghurt-making machine.

The kefir/yoghurt becomes "alive" after 6 - 12 hours, but remember: The longer you wait and let the yoghurt mature, the more lactose is eaten up by the bacteria and the more probiotics have been generated. Conversely, the longer you wait and let the mixture "brew", the sourer and more acidic it becomes. Let your lactose-tolerance level and taste decide.

Save some as "starter" culture for your next batch.

After a few "generations" of yoghurt making, Lactobacillus Bulgaricus always likes to dominate the culture, so when making a probiotic yoghurt, make a fresh batch every couple of "generations" with a new starter mixture.

These beneficial bacteria can be used in your home-made kefir/yoghurt:

This works with soy milk aswell, very useful for people with milk intolerance who need probiotics. I use a probiotic powder with several bacteria strains. I save a lot of money this way, as compared to taking the powder (or capsules) directly.

I never pasteurized the soy milk before fermenting, as it comes in a UHT container anyway. Also, I think the lactobacteria are usually very dominant and will quickly outgrow other bacteria. I toss in 1/4 teaspoon of probiotics, shake the container and put it in a warm place. (An oven with the lamp on is usually 30-40 °C).

The consistence won't be perfect, but more like thick buttermilk, OK for drinking. For a thicker yoghurt, whisk in some psyllium husk powder (for gluten-free baking). For the taste, add a very small pinch of salt, some vanilla. And, if you want it more fat, some of the solids from a can of coconut milk, and it will be hard to tell it's not real yoghurt.

I found the consistence tends to get rather thin by high temperatures (over 35°C). By even higher temperatures, it may curdle/separate. At room temperature it will eventually turn thick and quite pleasant. You need to keep it above 30 °C at least during the first 12-24 hours, but after that, it can be kept on your kitchen table. If it separates, whisk with a hand mixer.

I use a rice/soy milk from the Aldi supermarket (German chain in several European countries) which I find to be the best and cheapest, but other rice or soy milks will probably work too. Check the nutrition label, it must have some amount of carbohydrates for the bacteria to grow. If it's very low in carbs, add any type of sugar. I have used lactose but it doesn't seem to make a difference. Now I prefer honey.

Homemade soy yoghurt will also work fine for making a batch of sourdough (use any gluten or glutenfree flour type, keep it warm, and it will be sour fermented within just 8-12 hours).

2. &nbspyogurt newbieTuesday, June 3, 2014

I am trying this now, and after 10 hours at 100% I was left with a delicious smelling thick milk on top and water on the bottom. (I am using Coconut milk based on other recipes) does that mean my temperature was too high or too low, or that my probiotics (which I bought new and had the exact cultures as in recommended yogurt cultures)?

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Dermaneedling improves scars, stretchmarks, wrinkles and other skin flaws by causing tens of thousands of tiny skin injuries. This triggers new collagen and elastin production and the skin renews. We have everything you need for the targeted, intensive treatment of most skin problems.

Finally, a digital dermaneedling machine that's nearly painless due to its powerful motor, enabling fast accelleration to have the needles stay a very short time inside the skin, preventing microtearing - something we show other devices suffer from. Derminator before and after photos

A French university did a rat toxicology study which surprisingly showed instead of toxicity, nearly a double lifespan for rats given Buckminsterfullerene C60 in olive oil. The rats died of generalized "wearing out" instead of pneumonia or tumors. This is the only life-extension product proven to extend life in mammals.

Pythium oligandrum is a fungus which preys on other fungi. It is the only antifungal treatment to which fungi can never get resistant and it is 100% natural and safe. Effective against Athlete\'s foot, nail fungus and ringworm.

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